Best 2 Asian Style Stuffed Peppers Recipes
Indulge in a culinary journey to the East with this collection of Asian-style stuffed peppers. These vibrant and aromatic dishes combine the bold flavors of Asian cuisine with the comforting warmth of bell peppers. Discover a symphony of tastes and textures as you explore recipes featuring succulent ground chicken or tofu, fragrant jasmine rice, and an array of colorful vegetables. Embark on a taste adventure that will transport your palate to the bustling streets of Southeast Asia.
**[Recipe 1]** Thai-Inspired Stuffed Bell Peppers:
Embark on a culinary trip to Thailand with these vibrant stuffed bell peppers. Ground chicken is infused with zesty lemongrass, spicy chili peppers, and pungent garlic, creating an irresistible filling. Jasmine rice absorbs the tantalizing sauce, while colorful bell peppers add a delightful crunch.
**[Recipe 2]** Vietnamese-Style Stuffed Bell Peppers:
Transport your taste buds to the vibrant streets of Vietnam with these savory stuffed bell peppers. A symphony of flavors awaits as you savor the combination of tender tofu, flavorful shiitake mushrooms, and aromatic bean sprouts. Rice noodles add a satisfying chew, while a tangy fish sauce-based dipping sauce completes this authentic Vietnamese dish.
**[Recipe 3]** Chinese-Style Stuffed Bell Peppers:
Experience the rich culinary heritage of China with these delectable stuffed bell peppers. Ground pork is seasoned with soy sauce, ginger, and a hint of five-spice powder, creating a savory and aromatic filling. Steamed jasmine rice provides a fluffy base, while a medley of vegetables adds a delightful crunch. Don't miss the finishing touch of a flavorful oyster sauce.
**[Recipe 4]** Japanese-Style Stuffed Bell Peppers:
Embrace the delicate flavors of Japan with these elegant stuffed bell peppers. A combination of minced chicken, shiitake mushrooms, and bamboo shoots creates a harmonious filling. Fluffy white rice adds a comforting element, while a sweet and savory teriyaki glaze enhances the overall taste.
**[Recipe 5]** Korean-Style Stuffed Bell Peppers:
Ignite your taste buds with these fiery Korean-style stuffed bell peppers. Ground beef is transformed with spicy gochujang paste, pungent garlic, and a hint of sesame oil, resulting in a tantalizing filling. Steamed rice provides a mild contrast to the bold flavors, while sautéed kimchi adds a sour and spicy kick.
ASIAN-STYLE STUFFED PEPPERS
This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.
Provided by Shannon Mitchell
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
- Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
- Bake peppers in the preheated oven until tender, 30 to 45 minutes.
- Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
- Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
- Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g
SOUTHEAST ASIAN-STYLE STUFFED POBLANO PEPPERS WITH LIME PEANUT VINAIGRETTE
Provided by Tom Pizzica
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.
- Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.
- Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.
- Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh.
- In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
- Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.
Tips:
- Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use poblano, Anaheim, or jalapeño peppers. If you want a milder flavor, choose a sweeter pepper. For a spicier flavor, choose a hotter pepper.
- Cook the rice ahead of time: This will save you time and help the rice absorb more flavor from the other ingredients.
- Use a variety of vegetables: This will add flavor, texture, and color to your dish. Some good choices include onions, carrots, celery, mushrooms, and corn.
- Don't overstuff the peppers: Otherwise, they will be difficult to cook evenly.
- Bake the peppers until they are tender: This should take about 30 minutes.
- Serve the peppers hot or cold: They are delicious either way.
Conclusion:
Asian-style stuffed peppers are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover rice and vegetables. With so many different variations, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a new and exciting dish to try, give Asian-style stuffed peppers a try. You won't be disappointed!
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